Somewhat confusingly, the noodles used in a traditional yaki soba are closer to ramen noodles than they are to buckwheat-based soba. But, since I am partial to the earthiness of soba noodles, that is what I have used for my version. The eagle-eyed among you may also have noticed the addition of hoisin sauce, which is more of a Chinese ingredient than a Japanese one, but here it flavours the tangle of noodles with the barbecue-like taste that is characteristic of a good yaki soba.
Use tamari instead of soy sauce, and a gluten-free hoisin sauce. Make sure your soba noodles are 100% buckwheat, as many contain wheat; health-food shops often have more to choose from.
For the yaki soba sauce, simply mix all the ingredients in a small bowl.
In a small saucepan, cook the soba noodles according to the instructions on the packet. Drain, then dunk the noodles into a bowl of cold water and set aside.
Pour the oil into a large non-stick frying pan or wok over medium-high heat and fry the garlic and spring onion until fragrant, then tip in the carrot slices and broccoli. Add
Drain the noodles and add to the pan, then pour in the yaki soba sauce. Stir to mix everything well, then cook for 1–2 minutes, just to heat up the noodles. Scatter with the sesame seeds and serve immediately.
© 2019 All rights reserved. Published by Murdoch Books.